1. It is best not to blanch the pork ribs before steaming them, because steamed pork ribs are a relatively bland dish, with less seasoning and a light weight. If you steam the meat after blanching, it will shrink and it will be more difficult to taste. . If you are worried about the blood inside and the fishy taste, you can soak the ribs in water for about 30 minutes.

2. Generally, do not put the meat in the pot when the water is boiling. This will destroy the protein in the meat and cause premature coagulation, causing the blood in the meat to be unable to be completely removed. Therefore, when the water temperature is about the same as human body temperature, you can put the meat into the pot for blanching. When blanching the meat, be careful not to keep the fire on high. You should turn off the fire about two minutes before you are ready to turn it off. Turn to low heat so that the protein can be completely destroyed without being destroyed, and the blood and water can be cleaned up, so that there will not be too strong a fishy smell.